Greek Meatballs with Tomato Sauce

Fried meatballs can be small, heavy and oily – so bake rather than fry, for big, light, bouncy meatballs instead. Serve with rice and a big Greek salad.


Recipe Author:
Jill Dupleix
Lighten Up
Photography by Petrina Tinslay
Reproduced courtesy of Quadrille publishing


Category:  Main Course  - 


For 4 people


  • 2 thick slices ofwhite bread, crusts removed
  • 125 ml red wine
  • 500 g minced beef or lamb
  • 1 small onion, grated
  • 2 garlic cloves, crushed
  • 0.5 beaten egg
  • 1 tbs. chopped parsley
  • 1 tsp. ground cumin
  • 0.5 tsp. ground cinnamon
  • saltand pepper
  • 500 ml tomato passata
  • 2 tbs. tomato purée (paste)
  • 2 tbs. tomato ketchup
  • 1 tbs. olive oil
  • 1 tsp. sugar
  • 2 bay leaves
  • handful of rocket leaves

Greek Meatballs with Tomato Sauce Directions

  1. Preheat the oven to 180C

    1. Tear the bread into pieces and soak in the wine for 5 minutes, then squeeze lightly, reserving the wine.
  2. 2. Mix the bread with the minced meat, onion, 1 crushed garlic clove, egg, parsley, spices, sea salt and pepper. Mulch with your hands to mix well.

    3. Shape into nice big balls and bake for 20 minutes.
  3. 4. Put the wine, passata, tomato purée, ketchup, olive oil, remaining garlic, sugar and bay leaves into a saucepan. Stir well and simmer for 20 minutes until thick.
  4. 5. Add the meatballs to the tomato sauce and simmer for 10 minutes.

  5. Strew with rocket and serve.